<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="1772293" val="185103">【清蒸鱼腩】</h1><div class="bmayi mbm" >
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					清蒸是我最喜欢的做鱼方法，各类清蒸鱼，我很常吃，在家里做图个方个方便，外出寻食这道菜最能看出食材的新鲜度。一般清蒸我吃得较多的是海鱼，淡水鱼用这法做也就吃过鲈鱼和鳜鱼。在罗生堂的博客看到他用草鱼腩清蒸，而且他的博文中还提到“广东人清蒸用的鱼一般来说都比较高档，唯独便宜的草鱼能进入广东清蒸鱼之列、、、”，这句话让我很好奇，尝试后才知道，清蒸后的草鱼肉质很细嫩，也没有池塘喂养的淡水鱼常有的那股土腥味，虽然相对平常多用来清蒸的鱼，草鱼的刺稍多，但鱼腩部分也还好，真是物美价廉啊,而且头尾也不会浪费，另做了养生汤。
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">草鱼</a></label></span><span class='right'>一条 去头去尾只取鱼腩部分（头尾另用）</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">大葱</a></label></span><span class='right'>少许</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">指天椒</a></label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">蒸鱼豉油</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">食用油</label></span><span class='right'>适量</span>
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					<h2>【清蒸鱼腩】的做法步骤</h2>
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							<p><span class="fwb">1.</span> 草鱼腩洗净沥干；<br /><br /></p>
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							<p><span class="fwb">2.</span> 用刀在鱼背肉厚处划上几刀，鱼身均匀抹上少许盐，腌制30分钟；<br /></p>
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							<p><span class="fwb">3.</span> 腌鱼的过程中，将大葱和姜切成丝，指天椒切成圈；<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/a/a/8/yuan_aacd7e6fb20bd1d12bbdfa0b5d81e2e8.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 鱼腌好后铺上姜葱丝和辣椒圈；<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/8/5/8/yuan_8519ff7abe0e718aa19171355b060a88.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 锅中烧水，水开后将鱼放入，隔水盖上盖子蒸10分钟；<br /></p>
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							<p><span class="fwb">6.</span> 蒸好后，抬出倒出汤汁，淋上蒸鱼豉油和热油即可。</p>
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					<h2>小贴士</h2>
					<p>1. 鱼背上划刀，能让鱼熟得均匀；<br />2. 铺姜葱丝的时候，不仅要铺在鱼面上，也要放些在肚子里，味道会均匀些；<br />3. 蒸鱼的时间试自己活力大小和鱼的大小调整；<br />4. 不吃辣可不放辣椒。<br /></p>
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